Publication date: 21.02.19

Mlyntsi is one of the most beloved riches of the country. Їx can be prepared with thin, thick, stuffed stuffing. In rich recipes, the main product is milk. Replace yoga with kefir, make the milk even more delicious. Openwork, lightness and lowness are the main characteristics of milk kefir. And if you know more clever deeds, then you can cook the beloved grass even more beautifully.

Mlintsі with dirochki

We present to you a recipe for mlints, but to finish the unusual ones. What is special about this recipe? Mlyntsi dbayut with dirochki, which will significantly speed up the preparation period. Grava to come out savory, and not more than high-calorie (190 kcal), which is important for all the gospodarka, like chasing after your figure.

Cooking hour: 30 hwilin

Quantity: 4 servings

warehouse

• kefir 1%: 1 bottle;
• borosno: 1 bottle;
• egg: 1 piece;
• sil, tsukor (honey): for relish;
• soda: 1 teaspoon without weights;
• Oliya Sonyashnikova: 2.5-3st. l.

Cooking instructions

For a deep person, kefir and egg are good for good.



At sumish kefir add strength and tsukor, syrup or honey. Prosiyuemo borosno through a sieve. Zmіshuєmo with a milky base, importantly, so that the breast is not lost.



1. Rodzinka recipe: for 80 - 100 ml of okrop, add a teaspoon of grub soda, mix it well and pour it into a boro. Ready to rіdke tіsto zalishaєmo sweat for the 5th min. You sing, as on the surface of the dough there are fluffs, for a soda rahunok, with a distant boiled milk they will be with dirochki.

   

I’m ready to add the base to Sonyashnikov or sesame oil and start vipkati. Why sesame? This oil has an enchanting relish, it’s more colorful and doesn’t waste its power during thermal processing.



Weep it in a frying pan.



The result of the recipe for milk with dirochki.

Some secrets for making good milk:

• sip at a well-lit frying pan;
• so that the milk does not stick to the frying pan, roast it in the strongest and wipe it well before brewing;
• add oil in itself, and not in a frying pan, so the dish does not come out too oily;
• even though it’s still sticky to a frying pan, it means that the foundation has become too rare - add a little bit of boroshna; And on the other hand, as if the milk does not roar and come out too shrill, add some boiled water;
• the thinnest mlintsi, the viserunok come out more quickly.

Savory.

Thin mlints

The recipe for these mlins allows them to be grown even thinner. Before the cob, it is necessary to cook kefir, but not much. Eggs are far away from the refrigerator. Qіdії needed for the shortest production of products.

Ingredients (for 8 servings):

• 500ml low-fat kefir;
• 1 PC. egg;
• 3 g salt;
• 20 g zucru;
• 7 g soda;
• 100ml dewy olії;
• 250ml water;
• 320 r. flour;
• 30 g Olii.

Cooking:

1. Pour kefir into a deep dish.
2. Beat eggs to kefir. Mix for the help of a mixer.
3. Vsipati soda, zukor that strong. The addition of licorice and sour allows you to grow the taste of more rich.
4. Boroshno ask at the plate.
5. Three tablespoons of boroshna are poured into kefir, mixed with a mixer. Give the next portion toscho. This way, let the wort's breasts disappear.
6. In the end, water is added, oliya and everything is mixed.
7. Frying pan, smear | smear | oil | oil | and strongly play її. The frying pan is well warmed up - the head of the brain is that the mlints do not fall apart and do not knock.
8. Gather half a ladle of dough and pour it into the middle of the pan, squishing at the sides. The standard size of a ladle is approximately 100 ml.
9. Signs that the baby needs to turn over golden edges and the appearance of bulbs on the test. After a coup, lubricate for twenty seconds.
10. Clean up the milk and brush the olives for the bajans.
11. Behind the same principle, lubricate the cream of the mlints.

Mlintsi with dill based on kefir

Okrip in this recipe to allow the growth of mlins with thin and openwork. Here kefir is also being cooked, and the eggs are far away from the refrigerator. The heat temperature of the ingredients will spray the shortest cooking time.

Okrіp gives stickiness baroshnu. More shortly, all the products were in one place, and the okrip buv was already ready. This order allows shvidshe to prepare the wort.

Warehouses:

• 500ml kefir;
• 2 pcs. egg;
• 40 g zucru;
• 3 g salt;
• 3 g soda;
• 250ml dill;
• 320 r. flour;
• 64 ml. rose oil.

Cooking:

1. Pour warm kefir into a saucepan and add to a new egg. Let's mix the products with a mixer.
2. Pass it through a sieve. Vsipati to yogurt and eggs, with which you can gradually work with a mixer. It is necessary to stitch, so that the breasts do not settle down.
3. Pour cool okrip into a flask and pour it into a new soda.
4. Withdrawing roses with a thin glass is poured into the mouth and constantly stir.
5. The last step in the preparation of the wort is the addition of the olive.
6. Tisto ready. Now the next step is to kill, give 30 quills for the shortest mixing of products.
7. Put the frying pan on a strong gas, cover it with oil and heat it up.
8. Dial up half a ladle of dough, pour into the center of the frying pan, turning it at different directions.
9. As soon as the edges of the glass began to dry and began to blush, turn it over for an hour and wash for about 20 seconds. Then we’ll put the milk on a plate and cover the bazhanny with olive oil.

There are a lot of ways to prepare custard creams. However, all of them have okrip. Below is a recipe from a variety of semolina. Zavdyaki nіy mlinets come out more elastic.

Warehouses:

• 30 g semolina;
• 1 PC. egg;
• 3 g salt;
• 3 g soda;
• 5 g zucru;
• 60 g borosna;
• 250ml kefir;
• 30 g of sonyashnikova olії;
• 125ml drive.

Cooking:

1. Zmіshati pіdіgrіty fermented milk product that egg.
2. Add zukor that strength, mix until the rest is broken.
3. Proceed borosno and add to the future.
4. At the glass, sprinkle soda. Such a warehouse is added with a thin jet and everything is mixed up.
5. In the end, the oliya is added and everything is mixed up.
6. Roast a frying pan with olive oil. Then pour a ladle of dough into the center and pour it over the surface.
7. One side of the lint should be smeared with approximately quill, the other side - 20-25 seconds.

Tovstі mlintsi on kefіrі

Tovstі mlintsi - savory, sweet and fragrant.

Warehouses:

• 3 pcs. egg;
• 250ml kefir;
• a drop of salt;
• 6 g soda;
• 300 g flour;
• oil for lubrication.

Cooking:

1. Take the eggs out of the fridge and take them around the same time.
2. Kefіr slid pіdіgrіti.
3. Warm products are mixed with a wine and a fork.
4. Add strength, zukor, soda, mix until they are fully expanded. Keep until the bulbs on the surface do not settle.
5. Ask hard. Add parts and mix it up at once. Tisto ready. Now it’s necessary to prove it, so that it stood for thirty hvilin.
6. Put the frying pan on a strong fire, grease the oil and heat the docks, do not get fried.
7. Take half a ladle of dough, while standing, and pour yogo into the center of the pan, at the same time turning it with your other hand in different directions. Like only the edges start to bathe a blush, turn a little and lubricate a few more seconds.
8. Ready to put on a plate.

Mlintsi on kefir with milk

Eating two dairy products gives you a new unparalleled taste. In this recipe, the stench comes out even thin and fluffy, so you can’t burn anything in them.

Warehouses:

• 500ml kefir;
• 250ml milk;
• 225 r. flour;
• 2 pcs. egg;
• 40 g zucru;
• 3 g salt;
• 3 g soda;
• 48ml rose oil.

Cooking:

1. Distati eggs, as if the stench was lying by the refrigerator.
2. At a small kastrulci, kefir is drunk, but only if the wine is not hot.
3. At warm kefir, add strength, zucor and soda, mix to their degree.
4. Eggs in yogurt and zavazhat doti, the docks of the warehouse are not drunk anymore.
5. They shine boroughly and in small parts they sip at kefir, and your hand will be sure of it without a hitch.
6. Boil the milk and pour it into a future dough with a thin glass.
7. In kіntsi pour oil | oil | and mix everything again.
8. Ready to clean up the dough for the feast of the year.
9. Strongly heat the frying pan with olive oil. Take half a ladle of dough and pour it into the middle, spreading it with an even ball.
10. Like only bulbs appear on the milk, they turn it over and lubricate the sprat for seconds.
11. Ready-made milk can be smeared with olive oil for a richer relish.

Recipe for food mlintsiv

Dodatkovu pishnist to add drіzhdzhі to the mlints. For this recipe, it is necessary to prepare the dough. Tse borrows an additional hour, prote the result of that wart.

Warehouses:

• 3 pcs. egg;
• 250ml kefir;
• 5 g of yeast;
• 60 g zucru;
• 3 g salt;
• 250ml dill;
• 16ml rose oil;
• 150 r. flour.

Cooking:

1. Remove eggs and kefir from the refrigerator for winter heating.
2. Ask borosno at the kilkost 70 gr. at deep dishes.
3. Strength is added to the borosh, pisok and drіzhdzhi.
4. Sumish is diluted with kefir and mixed.
5. The dough is prepared to be twisted and cleaned from the heat for 30 minutes.
6. After that, beat the egg, zbovtati, add to the dough and mix.
7. Boroshno, what is left, pros_yuyut and add small parts, relatively yogo vimishyuchi.
8. Boil water, add a small glass to the dough, stirring intensively.
9. Add dough for 20 quills. Ready to add the oil.
10. Kindly warm up the frying pan with oil.
11. Then pour opolonik thickly and lubricate from two sides until a puffiness appears.

Milk on kefir without eggs

Vіdsutnіst yaєts nіtrohi not to rob with the greatest relish of mlintsіv. The stench is so lower and openwork, and also less calories.

Warehouses:

• 500ml low-fat kefir;
• 20 g zucru;
• 51 ml. sonyashnikova olії;
• 3 g salt;
• 3 g soda;
• 100 g flour.

Cooking:

1. Pick up kefir at the casserole.
2. Add tsukor, sil, soda and everything is thoroughly mixed up.
3. Ask borosno and in portions to add to kefir, constantly vimishyuchi. Then the boroshna is given an oliya.
4. Quite ready, now you need to put it on pivdini ubik.
5. If it's clear for an hour, prepare a frying pan. For whom it is necessary to put її on a strong fire, smear | smear | oil | oil | and warm up.
6. Bring half a ladle of wort into the center and evenly pour yogo, wrapping the pan.
7. Brush the milk until ruddy on both sides.
8. Tim, who loves vershkov's relish - smear with olive oil.

Secrets of savory milkshakes

• The main secret of the fact that the milk did not rattle when turned over is that the frying pan is strongly baked.
• After reaching the mlins, they stick one to one. You could see the stench, you need to put them in a micro-hvilov oven.
• It’s terribly necessary to ask, to allow us to saturate yoga with sourness, the zavdyaki of which the mlints seem to be more lucrative. Just as well as siruvate, yoga can be dried in the oven.
• For the shortest meal, the ingredients must be taken far ahead of the refrigerator.
• Mlinna frying pan is the best dish for greasing.
• The darkening of the edges and the appearance of small bulbs on the test are signs that the hour has come to turn over.
• Adding zucru and salt to the dough will allow you to give the milkers more relish.
• Kefir can be replaced with sour milk, fermented baked milk, yogurt.
• Hide the breast at the dough to help you mix with a mixer. It is also possible to win a different method: add only a small portion of a rare ingredient, and then, after adding the whole boar, a part that is left out.
• If you pour a small portion of the wort into the pan, the milk will be thin. Approximately half a ladle.
• For a short mix of the ingredients of the finished dough, you need 15-30 quills.
• For turning over the milk, it is better to use thin silicone spatulas. The plastic may melt.

Maybe, the main plus of the big recipes of kefir-based milkshakes is in their versatility and accessibility. In the context of accessibility, let’s take into account the ease of preparation: without being especially confused, milk on kefir can be lubricated at any time, and with our selection of recipes, you can lubricate and not be afraid that you will see the results.

Milk for aesthetically pleasing. Nі, madly, the stench is savory and even more savory, however, the main plus is in the perfect romanticism of “zvnіshnosti”. Zagalom, joke the recipe for beautiful milkshakes on kefir with dirochki? Consider what you know.

Thin openwork mlints on kefir with dirochki

Warehouses:

• 0.5 l low-fat kefir;
• 2 eggs;
• 140 g borosna;
• 2 tbsp. l. tsukru;
• 1/2 tsp salt;
• 1 tsp sodi;
• 1.5 st. l. otsu;
• roslinna oliya.

Kefir is lightly heated - in a water bath, in a micro-furnace, or just delicately on the stove, stalking after it, so that the wine does not burn. The temperature of the home can be just noticeably warm - 37-40 degrees.

We add soda, zukor that strength, mix it up. Let's beat the eggs. Progressively vsipaєmo borosno. At the end, we introduce oliya and pour in ocet (you can replace it with lemon juice). We fill the dough for 15-20 quills, after which we grease it on a heated frying pan from two sides until it becomes golden, pragmatically, to pour the dough with the thinnest possible ball.

Porada: a well-heated frying pan is a pledge of a great number of girls. The fire is better than the fire, the troch is bigger than the sound one - the milk will be openwork.

2. Milk brew with kefir on dill

The brew is thick with the right preparation, it’s the best! It is easy to work with it, it is not stale for a long time and does not dry out, the milk comes out elastic and is easily covered with fillings.

Warehouses:

• 2 bottles of kefir;
• 1 bottle of sprinkles;
• 2 eggs;
• 250 g boroshen;
• 3 art. l. tsukru;
• 1/2 tsp salt;
• 1 tsp sodi;
• roslinna oliya.

Eggs are mixed from sill, soda and zukr. Dodaemo kefir, vsipaemo borosno, mix until completely uniform. We introduce a couple of spoons of rosemary olії, mix it again, without vibrating the mixer, pour in a thin stream of okrip.

We fill the dough for 10 quills, after which we heat the frying pan, weddle the batter on it, spread it on all surfaces, smear it from two sides to a ruddy color.

Porada: for mixing, it’s better to thicken with a mixer or a blender - so creak better and evenly brew borosno.

3. Milk on kefir without eggs

Chi do not eat eggs, but are friends with milk? Are you checking for a vegetarian guest? Is the child allergic to chicken protein? Milk on kefir without eggs is a miracle solution.

Warehouses:

• 400 ml of kefir;
• 200 ml dill;
• 250 g boroshen;
• 2 tbsp. l. tsukru;
• 1 tsp sodi;
• 1/2 tsp salt;
• oil for lubrication.

Kefir is well mixed with zukr, soda and silly, added borosno and relatively mixed to uniformity. Without turning off the mixer, pour in the okrip with a thin glass, add oil.

Smazhimo mlintsі yak zvichaynі - on a well-heated frying pan from two sides.
Porada: even if it’s sumniv or just unpretentiousness of the fact that the milk on kefir without eggs will be milky, add a banana to the puree.

4. Tovstі drіzhdzhovі mlintsi on kefіrі

Write that m'yaki, tsі mlintsі filthy more than one: it's impossible to grow up, you will be, the docks will not end.

Warehouses:

• 1.5 bottles of borosna;
• 0.75 bottles of water;
• 1 bottle of kefir;
• 2 eggs;
• 9 g of yeast;
• 2 tbsp. l. tsukru;
• 1/2 tsp salt;
• 2 tbsp. l. sonyashnikova olії;
• 50 g of butter | oil |.

In a handy mist, water is warm, strong, dry, that half of the flask is bouffant. As soon as all the more often “grow” (and drіzhdzhі razchinyatsya), we add eggs, kefіr, warmed tops and rosemary oil. We beat. Step by step, we add it boroughly, what is left out, we dimly up to visually gleaming uniformity.

Having crooked the lid, it is filled in a warm place for about the fifth year, after which the milk is baked, carefully taking a portion of the dough from the edge of the bowl and not roaming it again. Turn over when ready, we know, if the milk will be equally golden.
Porada: if you change the quantity of yeasts in three-chotiri times, you can change the products to nothing - before the wound you take the dough ready for the preparation of milk.

5. Milk on kefir without soda

If you don’t like the taste of soda at the vipіchtsі, but if you don’t like the milk on kefir, the recipe will be the best solution, which allows you to do without the starry rozpushuvacha. Mlints_ look thin and elastic and, in spite of being beaten, soft and lower.

Warehouses:

• 1 bottle of kefir;
• 2 eggs;
• 2 tbsp. l. tsukru;
• 1/2 tsp salt;
• 1/2 flask boroshn;
• oil for lubrication.

At the handy place, we change all the components, let us take away the mass of 10-15 quills to stand, after which I will mix again and smear the milk on two sides until ready, waving tightly in small portions on the good rose on the surface of the frying pan. Turn over if the top side is visually dry.

Porada: milk on kefir without soda is elastic, so it is ideal for wrapping fillings in them. I want to add softness and pisnost, to introduce a couple of well-beaten whites at the dough.

6. Forgive mlints for 1 liter of kefir

Warehouses:

• 1 l kefir;
• 2 bottles of borosna;
• 3 eggs;
• 3 art. l. tsukru;
• 2 tsp (without weights) sodi;
• 1 tsp (without fat) salt;
• oil for lubrication.

At the handy mist, tsukor, strength, soda, and boar are mixed. Breaking eggs, pouring in kefir, shvidko we mix everything until it is completely uniform, in the kіntsі we pour trochs of olives right into the dough. We let it stand for 15-30 minutes, after which we mix it up again and start lubricating the milk like a fire - pouring a small amount of dough into the pan, spreading it over all the area, turning it over, if the edges turn brown.

Porada: go out for the formula to thicken. So, having begun to lubricate the mlintsi, you know that you need thinner mlintsi, add some sprinkles to the bowl.

7. Milk on kefir and milk

Kefir gives milk a sour note. If you want to bring it to a minimum, dilute the dough with milk - it will not be less beautiful and so very appetizing, but without the characteristic taste of kefir.

Warehouses:

• 1 flask is borosna;
• 1 bottle of kefir;
• 1 bottle of milk;
• 2 eggs;
• 2 tbsp. l. tsukru;
• 1 tsp sodi;
• 1/2 tsp salt;
• oil for lubrication.

Eggs are beaten s | iz | zukrom and sill, pouring kefir into the masu, adding | adding | flour | boroshno |, brought to homogeneity. After that, warm milk is introduced, mixed with soda, and poured into oil.

Lubricate thin mlints on a good heated frying pan from two sides to a golden color.

Porada: if you want the kefir-based milk and milk to be more savory, smear the skins of the prepared milk with a small amount of butter.

8. Chocolate milkshakes on kefir

A fantastic recipe for those who love milkshakes and literally take control of their chocolate bars. Combining two passions, you can see a marvelous result.

Warehouses:

• 200 g boroshen;
• 350 ml kefir;
• 3 eggs;
• 5 st. l. cocoa;
• 3 art. l. tsukru;
• 1/2 tsp salt;
• 1/2 tsp sodi;
• roslinna oliya.

Eggs are beaten with chicken and sill, add cocoa, mix until uniform. After that, pour kefir into a bowl, boil it down, mix it with soda. Let's change, for example, add oil for lubrication. We clean it for 1-5 years at the refrigerator, after which we grease the milk like a fire - on a good heated frying pan from two sides.

Porada: if you want to make chocolate milk on kefir with chocolate, add three more chocolate drops to the dough.

9. Milk on kefir at the oven

Do you like mlints, but don't you like to mess around with them? Try the milk at the spirits. You don’t need to turn them over, you don’t need to stitch behind them. Of course, not the classic version of the mullet, but try the brew - who knows, maybe the same recipe will become your brand?

Warehouses:

• 500 ml kefir;
• 200 g boroshen;
• 2 eggs;
• 1/2 tsp salt;
• 1 tsp sodi;
• 3 art. l. tsukru;
• 80 g of butter | oil |.

Heat up to 220 degrees in the oven, deco in the middle is heated at once from the oven. We put butter on a metal leaf, let it melt, weap fat, pour it along the bottom and sides.

The mist has strength, soda, tsukor, borosno. In an okremіy mistsi zmіshuєmo kefіr, eggs and excesses of butter. Let's go two masses. With a spoon, we spread a small amount of dough on a hot deco, lightly spread it, give it a round shape. We take away from the oven for 5-7 quills. I know the minions are ready, I’m going to start the party.

Porada: if you don’t want to touch the dough, pour it over the entire area of ​​the sheet and vip one majestic straight-cut milk, which you can cut into portions before serving.

10. Non-malt snack bars on kefir from greens

Not everyone loves licorice milk. Honey, jams and syrups are wonderful, but greens and sir are not less than cicavi, if you talk about milk on kefir. For the guidance of the recipe, it is not thin to go out and finish the pishnі mlintsi. If you see the advantage of a larger lower and more delicate option, change the number of borosna.

Warehouses:

• 0.5 l of kefir;
• 2 eggs;
• 200 g boroshen;
• 1 tsp sodi;
• 1/2 tsp salt;
• 1 st. l. tsukru;
• 1 large bunch of greens;
• oil for lubrication.

At the mist's good, eggs are beaten, we add strength, zukor, soda. Drіbno narizaєmo greens and transfer them to a bowl with eggs. Pour in a small amount of dewy olive and kefir, mix and match with boroshnoy.

Let the dough stand for 10-15 minutes, then mix it up again and grease it like a fire - in a good heated frying pan from two sides until golden.

Porada: experiment with types of greenery and її kіlkіstyu - the simplest way to get new savory flavors.

5 joys, how to properly cook savory milk on kefir

1. Milk on kefir - not a way to dispose of old sour milk, like nowhere to go. So that they tasted savory, pick up about those who produce, like you win for the dough, they were yak_snimi and fresh.
2. Roslinna oliya for smazhennya mlintsiv vikoristovuєtsya most importantly through yoga cheapness. Replace the oil on the Vershkov heating - and the mills will burn the same way.
3. Considering the consistency of the milk on kefir, remember that it may be thicker than the flour dough on milk - so the milk will not tear and allow you to turn it over with ease.
4. Zaporuka simple cooking mlintsіv - at the side, yakіsnіy frying pan. Be generous with special dishes. More beautifully, impeccably, chavunnu, ale and be-yak іnsha, like out of the nadіynogo that overturned vine, a whole zіyde.
5. Try not to collect too much dough in the opolonik, use a reasonable minimum, and then your milk will be thin and soft.

Mlintsі on kefіrі - such a great, vagomy shmatok nasolodi. Do not encourage yourself to new things - cook, experiment, guess and fantasize, and you will be savory!

Milk on kefir - tse spokonvichno Russian traditional zha - savory and succulent. It is holy not to do without them. Such a starva vydmіnno pіdіyde vіglyadі appetizers, and vіznоmіnіnі fillings zrobіt їkh shche savіshoy і zhivnіshoyu.

In this hour, there are no known prescriptions for mlints. At this article will be presented the most famous and the best with a report description of the preparation.

Warehouse part:

• Millet boroshno - 1st.
• Kefir - 500 ml.
• Eggs - 2.
• Zukor, strong.
• Soda is a pinch.
• Roslinna oliya - 3 tbsp.

Cooking:

With the first crack at the preparation of a boar, it is splendidly beaten eggs with the addition of zucru and salt. Better beat with a mixer or a blender. There is no such thing as no more than that, no more than that, and then the great vine of the seer. Beating with a mixer gives special writing to the dough and copes well with breasts.

The other stage will be mixing soda that kefir for the elimination of the reaction. Tse to give the mlints an openwork and a pishnist. Dali kefir from soda is poured into the egg sum and mixed.

With the coming crock, the preparation will be the introduction of the borosh. Robity is necessary in portions. Such a way to help create a minimum number of breasts.

In the otrimane, we pour olya so as to avoid burning and sticking.

Vipіkati sled on the good rose frying pan. Pour a small amount of dough and spread it with a small ball on the surface.

Then gently turn over with a spatula and brush on the other side. Take a varto pan with a non-stick coating. Mlyntsi can’t stick on it, and they’re easily flipped over.

Chi is not the most convenient recipe for cooking. The peculiarity of this recipe is to turn it over without tearing. I'll help you find the right recipe.

Warehouses:

• Wheat borosno - 1 tbsp.
• Kefir (fat content 1%) - 250 ml.
• Okrip - 1 tbsp.
• Eggs - 2
• Zukor - 3st.
• Strength is a pinch.
• Soda is a pinch.
• Roslinna oliya - 3 tbsp.

Cooking:

We beat the eggs with a pinch of salt and 3 tablespoons of zucru for tasting food with a mixer.

At sumish, scho vyyshla, we introduce kefir. It is even more important to take 1% kefir yourself, because wine is less fat. Let's move on.

It's time to add the head ingredient, which is to rob the milk with thin s dirochki - okrip. It is important to add okrip correctly. Like pouring into a glass, it burns disproportionately. It is necessary to pour it in with a thin jet, constantly stirring. Quietly can spin.

At the onset stage, the black bog is here. You can add the whole time, because near the hot water, the breasts are boisterously dispersed without succumbing.

Visipaemo soda and oliyu. The less you put soda, the lesser will be the dirochki.

Tisto, zreshtoyu, can be more rare. Rozіvaєmo frying pan, smeared with a pair of drops of olive oil on the surface. Take the dough for no more than 2/3 of a large ladle. Covered with 2 coats of skin side.

Products:

• Boroshno - 400g.
• Eggs - 4
• Kefir - 250 ml.
• Okrip - 200 ml.
• Zukor - 70g.
• Soda, strong
• Oliya - 2 tbsp.

Cooking recipe:

The first croque of preparation is to beat eggs with a small amount of salt at the food with a stretch of 3 quills.

The most important stage is the introduction of okrop into the egg homeland. The process of vimagaє neatness, pour in with a thin jet, constantly stirring.

In the otriman homeland add kefir, mix it up.

The next step will be the introduction of strong ingredients: boroshna, salt and zucru. Let's move it relatively until the full expansion of all the breasts.

Vip_kati on a heated frying pan from the sides. If food does not bother you: if the eggs don’t turn around in the sprinkles, then I can boldly sing that it won’t happen. The infusion of dill is carried out properly, otherwise the eggs will not catch fire.

What is needed:

• Boroshno Pshonians. - 300g.
• Kefir - 250 ml.
• Water - 250 ml.
• Eggs - 2
• Strength - 1/3 tsp.
• Zukor - 3 tbsp.
• Oliya - 1 tbsp.
• Ocet - 1 year.
• Butter - 50 g.

Let's get down to the preparation of that smearing of mlintsiv on kefir:

Add the zucchini from the salt in the broken eggs, resolutely mix it with a mixer or a blender.

There we introduce kefir and drink water. I will reach a homogeneous place.

In small portions, we sip boroughly, periodically stirring, so that the breast is not lost. Pour the olive.

The rest of the preparation is the extinction of soda. All the more time resolutely shifting.

We put the greased olive pan on the fire. Brush the cream until golden blush on both sides.

Know that turn over with a handy spatula. Put the milk on the dish and put a small piece of butter | butter | for the beast. Zrobiti tse is necessary.

Mlintsy come out savory and savory, miraculous grass in the light of holy Maslyan.

Milk on kefir and milk - recipe number 1 on butter

On kefir, and also with milk - this is the best recipe. Millions are thin and textured. It is ideal to go for a throaty, that serving with sour cream or for cooking.

You need:

• Psh.boroshno - 1 tbsp.
• Kefir - 250 ml.
• Milk - 250 ml.
• Eggs - 2
• Strength - pinch
• Zukor - 3 tbsp.
• Oliya - 2 tbsp.
• Soda is a pinch.

Cooking method:

At the bowl for cooking, beat in eggs and soak up strength from zukr.

Pour milk and zmіshuєmo until I become uniform. Vanilin gives a special aroma.

Boroshno bazhano ask. We put flour in the otriman homeland and quench the soda with otstom.

It’s thick enough to come out, don’t worry. It is diluted thickly with the necessary amount of kefir. This process is necessary for the destruction of the adopted breasts.

At the rest of the stage, we pour olive oil.

We heat the frying pan and pour dough in small portions. Pіdsmazhuєmo to a golden streak from both sides. Separate other mlintsiv additionally, the amount of dough that is poured is correct.

You can serve with sour cream, condensed milk or jam.

Warehouse part:

• Psh.boroshno - 2 tbsp.
• Kefir - 500 ml.
• Eggs - 4
• Zukor - 3 tbsp.
• Strength is a pinch.
• Soda - half tsp
• Okrip - 200 ml.
• Oliya - 3 tbsp.

Cooking recipe:

We’ll change the coming components: eggs with zukr and sill to the same stature. Beat not varto, dosit good mix.

Let's begin to mix it up. Dili boroshno with kefir for about 3-4 parts, and in three you go in to taste it. For such technology, it is easy to go out without breasts. Such a process makes us sour and give a special relish.

The devil has come. Yogo needs to be mixed with soda and introduced properly, with a glass of our dough.

Let's pour oil. Once again, everything seems to be worth it, and we put close to 30 whilins.

The frying pan is heated to the point where I shoot. To strengthen the relish, our grandmothers greased the pan with lard, and the milks made a special relish.

Openwork and mesh milk on kefir - still on oil.

Warehouse part:

Psh.boroshno - 150g.

• Kefir 1% - 500ml.
• Eggs - 2
• Zukor - 2.5 tbsp.
• Strength - pinch
• Soda - 1 year.
• Ocet - 2 tbsp.

Cooking:

Before the cob, the preparation of kefir is needed to be prepared for the best boroshna. Do not overthink the smut, for the kefir will burn.

In warm kefir, we add strength and zucor, we spread it well to the full distribution of granules.

Vіnochko zbivaemo eggs and wilivaemo in warm yogurt.

Boroshno obov'yazkovo pros_yuєmo and is introduced in parts into the motherland, guarding at the same time for the consistency.

If it worked out for you, it’s thicker, don’t hurry to dilute it with your homeland. After the addition of soda quenched otst, we will become familiar, write and rare.

Pour oil and mix well. We put on vіdpochivati ​​approximately 15 khvilin.

It is smeared from both sides on the good rozіrіtіy frying pan. The dough in the frying pan is creased with bulbs, as if bursting, the little ones are filling up with small roses, which looks like a small baby.

Video: Mlintsі z syrom yak u dіtinstvі

In the traditional recipe, it is necessary to trim the proportions: for 1 tbsp. boroshna need to take 2 tbsp. kefir.

Obov'yazkovo is necessary to pros_yuvati borosno. This process is often sour. Zavdyaki tіsto becomes easy.

Proportion іsnuє і at zmіshuvanni yaєts ta borosna: 1 tbsp. borosna may fall 1 egg. If you want a creamy stuffing, varto add more eggs, tk. Tse add strength to the dough, and the mlins do not tear when twisted.

At any time, it is not possible to vibrate all the ingredients in one dish. Tse brought to the establishment of a great number of breasts. It is necessary to save the barn owls and the okremo to the warehouses.

Adding tsukra in mlintsi to give a special relish, to bring it on You are planning a meat filling.

For mlintsiv with filling, it is enough to cover them from one side. When throaty, the side is not smeared with the beast. Then smear them with tanned ones.

Openwork and freshness to add dill to the dough.

Wipe down the pan before lubricating the new mill. Tse saw the leftovers from the past and smeared the frying pan, to improve the appearance of the frying pan.

To designate the steps of roasting - it’s enough to marvel at this edge. As soon as you have filled the golden veil, then the milk is ready.

The most important rule is that the frying pan can be good roasted. Otherwise, stick to the pan.

If you don’t reach the milk, you can twist it with a clean towel, you can’t let it get hot until the cob of the meal.

Store as needed on a plate with a wide diameter. If you have buttermilk, then it’s better to stack the plates.

There are many ways to serve mlins: they can be folded with tricots, halves or downloaded from a tube.

Well, my dear gourmands and lasunis, now you know all the best recipes for buttermilk - the time has come to get ready for Shiroki butter! How I adore these darts of winter! A fun party and a great number of surprises!

As you have been honored, do not be stingy, put a class and share with friends.

Sides and thin milk can be cooked on kefir. If you want sour-milk products in the test, you may have the power to work it out, let's learn a secret, which is a kind of brew in the process of preparing milk. Mlintsі, prepared for the help of presentations of recipes, evoke their delicacy and lower relish.

warehouse

• 250 gr. borosna
• 350 ml kefir
• 3 eggs
• 250 ml dill
• 6 gr. sodi
• 6 gr. salt
• 25 gr. cukrovy squeak
• 3 art. l. olії in tisto
• Oliya for zmaschuvannya
• vershkove oil for mlintsiv

Cooking

1. Beat good eggs with a wine glass, adding strength and zucor to them.
2. Pіd hour zbivannya komponent_v pour in a thin shot of okrip.
3. In the okrema, vility kefir and put soda there. Mix up the mass.
4. Before I beat the sum, add it boroughly, but sipati її it is necessary to offal, mixing with the sum.
5. Vitality in єmnіst kefіr іz soda. Weide has a very rich consistency.
6. Add to the new oliyu. Tisto ready for vipіkannya.
7. Heat a frying pan well and grease it with oil.
8. Vip_kati mlints_ following a strong fire. The frying pan needs to be oiled periodically.
9. Pour a thin ball of water on the bottom of the frying pan and pour it evenly.
10. If the product of the trocha is fried, it is necessary to turn it over.
11. Ready-made milkweed on a large plate and all the steps of good fortune one on another. The leather mill needs to be smeared with top oil.
12. Chilled milk on kefir can be eaten with or without filling.

warehouse

• 1 l kefir
• 300 UAH borosna
• 125 gr. tsukru
• 3 great eggs
• 7 gr. salt
• 6 gr. sodi
• 100 UAH rosemary oil

Cooking

1. At the bowl, in a way, prepare a dough for the mlints, ask it boroughly.
2. Add eggs and mix ingredients.
3. Have єmnіst іz boroshny vility kefir and oliyu roslinna. Kindly spread everything, so that there was a rare uniform mass.
4. Add zukor. In order for the milk to be licorice, it is necessary to add the ingredient at the quantity indicated in the recipe. For a less pronounced licorice taste, the product can have less zucru.
5. Salt the sum and add soda.
6. Beat it up for a helping hand. It is necessary to beat the masu, the docks will not appear all the breasts.
7. Varto respect the density of the dough. Won to lie down like a borosna and kefir. If it is too thick, it is necessary to add water. Vono can be fluid.
8. Fire up a good frying pan. Before the brewing of the first milk, brush the surface with olive oil. Oil is not needed for the coming mlins.
9. Mlintsі smear from both sides. The stench will look thin and porous.
10. Forgive mlints with a lower relish can be lived in with brews.

warehouse

• kefir - 200 ml
• egg - 1 pc.
• borosno - 250 gr.
• okrip - 120 ml
• tsukor - 50 gr.
• soda - 4 gr.
• sil - 4 gr.
• oliya roslinna - 20 gr.

Cooking

1. At the vessel, ask borosno. Add strength and zukor to it.
2. In an okremіy єmnostі good beat the eggs. They have vility kefir and relatively mix the components.
3. Dry sumish mix with rare ingredients, beat them with a whisk until a homogeneous mass is utverzhenya.
4. Viliti in the okremu єmnіst okropu and add to the new soda. Mix it all up.
5. Add water to the cooked masi, mixing with tsoma. Leave the dough for 5 minutes|minutes|.
6. Have a vility oliyu and mix її. As if sumish was thick, add water to it.
7. Heat up the pan. Make up for the oil and start vipkati mlintsi.
8. Mlintsy needs to be smeared on the offended sides on the death fire.

• Use a hand blender to make a dough for kefir-based milks, so that the breasts are not left behind. The mixer does not varto in my vipadka.
• To prepare dough for milk on kefir, it is necessary to vicorate a great myrrh flask with a spout. Let's manually wilt, mix the components and wiggle tightly onto the pan.
• With long-term mixing of the dough on kefir, the milk will look hard. Therefore, it is necessary to make it as necessary until the adoption of a homogeneous mass without breasts and three more.
• Tovshchina mlintsіv to lay down according to the density of the dough: the more dense it is, the thinner it is.
• Millions on kefir in the finished look better than oil, while the stench is hot. Otherwise, the stench sticks one to one.
• Use non-stick frying pans, which are used for boiling milk. It is not necessary to oil the surface with oil in the heat.
• Silicon penzlik will help to minimize the oil when oiling the frying pan.
• Mlintsy on kefir will be combined with different fillings: sedentary, smoked fish, caviar, mushrooms in sauce, meat. You can mix licorice filling: honey, jam, jam, fruit sauces.
• The original relish is matimut milk on kefir, as if tingling with brown zucr in a small amount and growing on top of a trocha of lemon or orange juice.
• Chim is thinner, it’s easier to fill the filling.
• Mlyntsi can be served with egg, ham, cheese. The stuffing can be placed in the middle of the ml and folded near the front of the envelope. Weide an envelope with a closed middle.
• It is necessary to live the product with the help of a knife and a fork.
• It takes two years to start preparing the milk before serving the product on the table.
• Boroshno need to ask. Tody won't fluff up. Mlintsy look soft and squishy.
• Eggs for dough should be fresh. Bazhano їх beat, first add to the main mass of components.
• In the process of preparing milkshakes on kefir, it is necessary to mix dry and rare components. And then let's take them down.

As thick as yogurt with kefir, it is necessary to dilute it with water and beer. Milk at such a time is not possible.

• Tіsto wriggle into the frying pan with a thin ball and shvidko. At the same time, the frying pan needs to be healed at the different sides, so that it is evenly spread on the surface.
• Borosno, what wins, it is necessary to ask not for a long time, but in the process of preparing milk.
• Lubricate the milk as necessary on a dead fire, so that the stench is lubricated and not burned. It is necessary to turn over the mlins at that moment, if the edges of them have dried up.
• Mlintsі can be served before the table with fermented milk products. Tse mozhe buti sour cream, fermented baked milk or sir.
• Simple mlints can be served at the table at different forms. You can fold them up once, and then again. With such a look, it’s easy to get used to different sauces.
• You can remind the mlints with a filling, twist it with a tube and tie it with a knot.
• Just put the stuffing in the middle of the milk, and then tie it up, like a small bag with a green tibule, we will see the milk at the looking bag. This option of serving food to the table is suitable for children. You will know what to be in the middle of the mill.

I love you, dear readers of my blog! And why do you remember that one of Maslyan's most beloved spring saints is not barred? Tse means that we are being watched by a whole day of food with merry rozvagami and head chastuvannyam - mlintsy. Pishnі abo thin, with fillings or without, with a different mind borosna! The skin master has an authoritative crown recipe for the preparation of these traditional butter pastries. At our house, my grandmother was the right handy mastrine for preparing a cup of vipіchka. She herself taught me to bake thin mlints on kefir, succulently covered with dirochki.

The head secret is, more precisely, the proportions of a rare dough. It is especially important not to overdo it with eggs, as they will become rude. And you can cook without eggs.

Such a meal can be served as an independent dessert or stuffed with the most delicious unsalted fillings: meat, cheese, liver, mushrooms or cabbage. And if you want more licorice options - serve with homemade jams, condensed milk or sour cream. I’ll have a taste for something else 🙂

Vipekti so lassoshchi can be on fresh or sour kefir, no matter how fat. I will give you the 6 best twisted options. Cooking is just that easy. Try different options and write what suits you best.

Mlintsi on kefir with dill - the correct recipe for thin mlintsi with dirochki

I’m going to cook on the back of my hand for my grandmother’s recipe. Such sweets come from the first time in novice cookery: thin, textured and always savory. Strava can be prepared with various fillings, so that we can savor it even more savoryly.

Prepare such products:

• 500 ml kefir;
• 2 chicken eggs;
• 0.5 tsp salt;
• 250 ml water;
• 20-30 g zucru;
• 320 g boroshn;
• 0.5 tsp sodi;
• 2 tbsp. Olii.

Pokrokovі stages from photo:

1. Remove kefir from the refrigerator, so that the wine is cold. Rose eggs from sill, zukr and mix with kefir.

2. Prosіyane borosno mix with soda and step by step in a sum. Resolutely mix it up, the docks do not break all the breasts. Sumish vide is thick, like sour cream.

3. Bring the water to a boil, gradually pour into the dough and stir vigorously with a wine glass.

That's why milk is called zavarn, tk. add okrip. The stench comes out even thinner, literally openwork and with holes.

4. Add in otrimane tіsto olіyu. You can lubricate it once or twice after 20-30 strands, if it's just a little bit of oholone.

To prepare the first portion, lightly grease the pan with olive oil. And then lubricate the oil without smearing, the stink will not stick.

Openwork brewed milk on kefir without eggs

I recommend this option to mothers, as children are allergic to eggs. That and usim, who does not get used to this product. The dough is much easier to prepare. The recipe can be vikoristovuvaty for the preparation of mlintsіv with filling.

Take these products:

• 500 ml kefir;
• 2 bottles of borosna;
• pinch of salt to taste;
• 2 tbsp. tsukru;
• 1 tsp sodi;
• 250 ml water.

Cooking dough:

1. Before cooking, pour kefir for a year on the kitchen table. It’s necessary, sob vіn becoming room temperature. Then, pour kefir into a bowl, add tsukor and sil.

2. Constantly churn with a wine, add borosno what you ask. Quietly, for the consistency, make sour cream. Soda extinguish with sprinkles and add in sum. Step by step, gradually add okrip.

With the addition of sprinkles and soda, it is easy to kick with bulbs.

3. Leave it for 15 quills, and then proceed to the boil. Grease a frying pan with olive oil and bake from both sides until golden color.

Thin drіzhdzhovі mlintsi on kefіrі - even savory babushin recipe

In the case of the previous options, it’s up to you to add yeast in the past. With this, you will see not tovstі mlintsi, but rather thin, with a fluffy structure. It is easy to taste with taste, it takes dry sourness.

For the test you will need:

• 2 eggs;
• 1 liter of kefir;
• 1-2 tbsp. tsukru;
• 0.5 tsp salt;
• a pinch of vanilla;
• 350-400 g borosh;
• 50 ml of rosemary olії;
• 25 g fresh (or 1 tsp dry dried yeast).

Cooking method:

1. At the mist, rose fresh dry breeze, or add dry mitt once again. Pour them with a small amount of kefir, heated to 37-40 degrees. Razmіshuyte yogurt, the docks of drіzhdzhі povnіstyu do not differ.

2. Add tsukor to kefir, eggs are strong. Mix everything with a whisk or a fork. Add sumish vanilin to the tip of a knife.

3. At the preparation of kefir, add step by step borosno. You may not need everything well: according to the consistency, you can sum it up like thick sour cream.

4. After that, cover with grub and put it in a warm place for wandering for 30-40 minutes. Under the hour of fermentation, the test was increased in two.

5. Add kefir to the sum, which is full.

Now it can be quite rare. If it’s going to be thick, add some warm (albeit not hot) milk or water.

6. Cover the room again with water and leave it for another 15-20 quills. On the surface puffy appear. Let's add the oil later and proceed to oiling.

Dzhe thin mlints on kefir and milk (revised recipe)

Product set:

• 300 g borosna;
• 1 bottle of milk;
• 2 bottles of kefir
• 1 st. rozpushuvacha (or 1 tsp sodi);
• 3 art. tsukru;
• strength for relish (you can not add);
• 1 bottle of water.

Let's get ready to cook:

1. In a deep bowl, mix all dry ingredients: borosno, fluffy, strong, tsukor. Pour two flasks of kefir into the dry sum and mix everything. At this stage, it will be thicker.

2. Pour in a flask of milk, stir the flask carefully until a rare dough is gone.

3. Before frying, add olive oil and let the dough taste good for the first time.